Peanuts contain 40%–50% fat—twice that of soybeans and higher than rapeseed. They provide approximately 30% protein, more than double that of wheat and triple that of rice. Peanuts are easily absorbed by the body, with a digestibility rate around 90%. Additionally, they contain riboflavin, calcium, phosphorus, lecithin, choline, unsaturated fatty acids, and various vitamins, earning them the nickname "longevity nuts."
The primary longevity benefits of peanuts include:
(1) Consuming peanuts facilitates the breakdown of cholesterol in the liver into bile acids, enhancing their excretion and thereby lowering cholesterol levels.
(2) The red skin of peanut kernels inhibits fibrinolysis, promotes platelet regeneration, and enhances capillary contraction. This benefits patients with thrombocytopenia, tuberculosis-related hemoptysis, and urinary tract hemorrhage.
As the perfect pairing for peanuts—vinegar not only enhances the freshness, sweetness, and aroma of dishes but also stimulates appetite, aids digestion, and possesses antibacterial properties. Particularly for overly salty or greasy foods, adding a dash of vinegar can reduce saltiness and cut through the richness.
The pairing of vinegar and peanuts is scientifically sound. While peanuts are valued for their essential unsaturated fatty acids, they remain high in fat content, calories, and greasiness.
The various organic acids in vinegar counteract this greasiness while enhancing flavor. Soaking peanuts in vinegar for over a week, then eating 7–10 nuts nightly for a week-long course, can lower blood pressure, soften blood vessels, and reduce cholesterol buildup. Note: Consume in moderation—no more than a dozen nuts—and rinse your mouth promptly afterward to protect teeth. Both raw and roasted peanuts work.